INSTRUCTIONS GUIDE

Use and Care for your Brass Cookware.

Brass Saucepan, Brass Frying Pan, Brass Kadhai, Brass Tava

INSTRUCTIONS GUIDE

First Time Use

Brass cookware is for gas stoves only. Do not use on induction, electric, or halogen cooktops.

STEP 1

Wash with warm water and a soft cloth. Rinse. Dry immediately.

STEP 2

Rub a small amount of cooking oil on the tin-lined interior. Wipe off the excess. This prepares the tin surface for first use.

STEP 3

Heat on low to medium gas flame. Start cooking with a small amount of oil.

INSTRUCTIONS GUIDE

Daily Care

Brass Saucepan, Brass Frying Pan, Brass Kadhai, Brass Tava

After every use

wash with warm water and a soft cloth or soft sponge. A drop of mild dish soap is fine. Rinse well. Dry immediately.

For Regular Cleaning

Do not use steel wool or abrasive cleaners on the tin-lined interior. They scratch the tin lining and shorten the time before re-tinning is needed.

handwash only

Do not put brass cookware in the dishwasher.

KEEP IN MIND

Restoring the Exterior Shine

⏹ Brass darkens naturally with use and exposure to air. This is normal and does not affect performance or food safety.

⏹ To restore the original golden colour: mix lemon juice and salt into a paste. Apply to the exterior with a soft cloth. Leave for 2 minutes. Rinse with water. Dry immediately. The brass returns to its original golden colour.

⏹ Alternatively, atta (wheat flour) mixed with water and a few drops of lemon juice works the same way. Apply, scrub gently, rinse, dry.

⏹ Do this as often as you want to maintain the appearance. Or leave the patina to develop. Both are correct choices.

KEEP IN MIND

Re-tinning

● The tin lining on the interior of all brass cookware is a consumable surface. It wears gradually with daily use, particularly with metal utensils and acidic cooking.

● When to re-tin: when you see patches of the golden brass showing through the silver tin lining on the interior surface.

● How to re-tin: take the piece to a local kalaikar (tin-coating artisan). The process is quick and very low cost. The kalaikar applies a fresh layer of tin to the interior. The piece comes back to its original state and continues for another several years.

● Re-tinning is maintenance, not failure. Every brass vessel in every Indian kitchen for generations went through this cycle. It is how brass cookware lasts a lifetime.

KEEP IN MIND

What not to do

✖ Do not use on induction, electric, or halogen cooktops.

✖ Do not cook highly acidic dishes like tamarind-heavy preparations or curd-based curries without checking the tin lining first. If the tin is thin or showing brass in patches, re-tin before using for acidic cooking.

✖ Do not use steel wool or harsh abrasive cleaners on the interior.

✖ Do not put in the dishwasher.